Triple Chip Coconut Pecan Cookie Bars (Vegan)
These tasty cookie bars are chock full of dark, semi-sweet, and white chocolate along with pecans and shredded coconut. An irresistible and dairy-free indulgence.
These moist and delicious cookie bars could not be easier to make. They are loaded with dark chocolate chunks, semi-sweet chocolate chips, white chocolate chips, pecans, and sweetened shredded coconut. These tasty little bars are tender and flavorful on the inside with crispy edges on the outside. They whip up in 15 minutes and bake in 30. What are you waiting for? Give these fun and delicious bars a try.
What you will need:
These cookies are loaded with dark chocolate chunks, semi-sweet chocolate chips, shredded coconut, white chocolate chips and pecans. The rest of the ingredients are basic pantry items.
- all purpose flour
- baking powder
- plant based butter with salt
- plant based yogurt
- vanilla extract and almond extract
- cane sugar and coconut sugar
- dark chocolate chunks – I used Good and Gather Dark Chocolate Chunks
- semi-sweet chocolate chips – I used Guittard Semi-Sweet chocolate chips
- white chocolate chips – I used Enjoy Life Mini White baking chips
- sweetened shredded coconut
- pecans
How to:
Preheat your oven to 350°F and prepare an 8×8 square baking pan by lining it with parchment paper. To a small bowl, add the flour and baking powder. Whisk them together and set the bowl aside. To a medium bowl, add the butter, cane sugar, and coconut sugar. Using a hand mixer, cream the butter and sugars together on medium-high speed for 2 minutes. Once the butter and sugars are creamed, add the milk, yogurt, vanilla extract, and almond extract. Continue blending on medium-high speed for another minute. To your wet ingredients, add the dry ingredients. With the hand mixer, blend on medium speed just until almost all of the flour is absorbed. Lastly, add the dark chocolate chunks, semi-sweet chocolate chips, white chocolate chips, shredded coconut, and roughly chopped pecans; fold them in until they are well incorporated.
Pour the cookie batter into your prepared pan, making sure to spread it out evenly. Sprinkle a few chocolate chunks, chocolate chips, white chocolate chips, pecans, and shredded coconut over the top of the batter. Bake the cookie bars for 25 to 30 minutes. You want them to be slightly soft in the middle and just starting to brown on the edges. I baked mine for 28 minutes. Let the bars cool in the pan for 15 to 20 minutes before transferring them to a cooling rack. Once they reach room temperature, they can be cut and served. Store the cookie bars in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Triple Chip Coconut Pecan Cookie Bars (Vegan)
Ingredients
- 2 cups + 6 tbsp / 285 grams all purpose flour
- 1 tsp baking powder
- 1 stick / 113 grams plant based butter with salt – room temperature
- 6 tbsp / 90 grams plant based yogurt – room temperature
- ¾ cup / 150 grams cane sugar
- ½ cup / 100 grams coconut sugar
- ¼ tsp almond extract
- 1 tbsp vanilla extract
- ⅓ cup dark chocolate chunks + extra for the top
- ⅓ cup semi-sweet chocolate chips + extra for the top
- ⅓ cup white chocolate chips + extra for the top
- ⅔ cup sweetened shredded coconut + extra for the top
- ⅓ cup pecans – roughly chopped + extra for the top
Instructions
- Pre-heat the oven to 350F and line an 8×8 square pan with parchment paper.
- To a small bowl, add the flour and baking powder; whisk to combine and set aside.
- To a medium bowl add the butter and both sugars. With a hand mixer, cream the butter and sugar for 2 minutes on medium-high speed. Add the milk, yogurt, vanilla extract and almond extract. Continue blending on medium-high speed for another minute.
- Add the dry ingredients to the wet ingredients. With the hand mixer, blend on medium speed until almost all of the flour is absorbed. Add the dark chocolate chunks, semi-sweet chocolate chips, white chocolate chips, sweetened shredded coconut, and pecans; fold until fully incorporated.
- Pour the batter into the prepared pan; making sure to spread it out evenly. Sprinkle a few chocolate chunks, semi-sweet chips, white chocolate chips, coconut and pecans across the top. Bake the cookie bars for 25 to 30 minutes. I baked mine for 28 minutes (the center was slightly soft and the edges were just starting to brown).
- Allow the bars to cool in the pan for 15 to 20 minutes before transferring them to a cooling rack. Wait until the bars have cooled to room temperature before cutting and serving.Store the cookie bars in an airtight container at room temperature.
